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Ipoh Curry Mee – The Food Canon


8 litres of water

Sambal Paste

1 cup of oil

1 tbsp of belachan

500g shallots

1 inch turmeric

100gm garlic

2 lemon grass

3 slices of blue ginger

3 slices of ginger

2 tsp Coriander powder

1 tsp cumin powder

2 cinnamon sticks

About 1 cup of Chilli paste

Sugar and salt to taste. 

For garnishing

Lime

Mint leaves

1 Kampung Chicken (optional) 

Roast pork (optional)

Tau pok (tofu puffs), soak in water to remove the oil

Yellow Mee 

Bee Hoon (Rice vermicelli) – soak in warm water to soften and rehydrate

Bean Sprouts

Method

Preparing the broth

This is something you can prepare much earlier on in the day or even the night before. In a large pot, heat up the water. Get it to a boil and add the whole chicken, pork bones and chicken carcasses/bones. After 10 minutes, lower the fire and slowly simmer for 2 hours or more. For this recipe, you want the fats. Add the prawn heads and shells. Periodically, using a strainer to remove the scums when they float to the top. 

Strain the broth. 

Cooking the chicken, prawns and tofu puffs

Increase the fire for the broth till it is boiling. Put the whole kampung chicken in. Lower the fire to a simmer and cook the chicken for 30 minutes. Remove the chicken. When it is cooled, cut it up. You can also choose to debone it.  

Add the prawn meat and cook in the broth till it turns orange-red. This will take about a minute or so. When it has cooled, slice horizontally into two flat halves. 

Add the tofu puffs to the broth. 

Preparing the sambal paste:

Blend the shallots, blue ginger, ginger, garlic and turmeric. In a wok, first toast the belachan. Then add the oil and when it is heated, add the paste. Slowly simmer for 15 minutes. The add the chilli paste. Add 1 tsp of salt and 2 tsp of sugar. Simmer for another 15 minutes. 

Finishing the curry stock

Add half of the sambal paste into the broth. Add salt and sugar to taste. Reserve half of the sambal paste for dipping. 

Serving the Curry Mee

Boil a pot of hot water.

Prepare one serving of beansprouts, mee and Bee Hoon. Blanch it in the boiling water for about 30 seconds. Shake off the excess water and blanch it in the boiling curry broth. Garnish with a few sliced of prawns, chicken, sliced tofu puffs and mint leaves. Squeeze one lime over the bowl. Serve immediately, with the sambal as a dipping sauce. If you like roast pork on it add a few slices. 

You can hardly go wrong with this recipe and enjoy this comforting bowl of curry mee.  





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